(Q104247133)

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Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage

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Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage (English)

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Rosmarinus officinalis

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(1E,8E)-2,6,6,9-tetramethylcycloundeca-1,4,8-triene

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(1R,4R,5S)-thujan-3-one

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(2S,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-ol

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SHAI BARBUT

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reference URL

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1985.tb10476.x

DAVID B. JOSEPHSON

series ordinal

2

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reference URL

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1985.tb10476.x

ARTHUR J. MAURER

series ordinal

3

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reference URL

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1985.tb10476.x

publication date

26 August 2006

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reference URL

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1985.tb10476.x

published in

Journal of Food Science

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reference URL

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1985.tb10476.x

volume

50

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reference URL

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1985.tb10476.x

issue

5

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reference URL

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1985.tb10476.x

page(s)

1356-1359

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reference URL

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1985.tb10476.x

Identifiers

DOI

10.1111/J.1365-2621.1985.TB10476.X

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(Q104247133)

Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage

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